China's food practices include frying, frying, pasting, cooking, frying, frying, stewing, stewing, roasting, grilling, boiling, stewing, simmering, steaming, marinating and roasting. 1 Stir-frying is a cooking method which mainly uses oil as the main heat conductor, and heats small raw materials with medium-high fire to ripen and season them into dishes in a short time. 2. Heat a small amount of oil in a frying pan, and then put the food in to make it cooked. The surface will be slightly golden yellow or even slightly awkward. Because after heating, the temperature of cooking oil is higher than that of boiling water, it often takes a short time to fry food. The fried food will taste sweeter than the boiled food. 3. Paste two or more flat raw materials together, and paste them. Tile into the pot. Add a small amount of oil and heat it with medium and small fire to make the bottom of raw materials golden yellow. 4. When cooking, fry the pasted or non-pasted slices, shreds, blocks and segments with Wanghuo oil first, leave a little base oil in the pot on Wanghuo, put the fried main ingredients in, and then add a single seasoning (without starch) or a mixture of multiple seasonings (with starch), and stir fry quickly. 5. The cooking method of frying with cooking oil as heat transfer medium is characterized by flourishing fire and using more oil (generally several times more than raw materials, and the catering industry calls it "big oil pan"). Most of the raw materials heated in this way should be fried twice at intervals.